Pre-Cooling and Cold Storage Applications on Betel Fruit (Piper betel) Widyaningrum (a*), Nurtania Sudarmi (a)
(a)Polbangtan Manokwari, Ministry of Agriculture Republic of Indonesia, Jalan SPMA Reremi, Manokwari 98312, Indonesia
*diowidio[at]gmail.com
Abstract
Betel nut (Piper betel) is a fruit that is widely consumed by people in Papua which is combined with lime and areca nut in the tradition of eating areca nut. However, this Betel fruit is quickly damaged and rotten. The purpose of this study was to extend the shelf life and maintain the quality of betel fruit by combining pre-cooling and cold storage methods with pre-cooling time of 30, 60 and 90 minutes and cold storage time of 5, 10 and 15 days. The analysis carried out included water content, ash content, protein content, fat content and organoleptic tests. The study was conducted using the analysis of variance in a factorial completely randomized design model with three replications. Thus, there were 9 (nine) treatment combinations, 3 replications were carried out so that there were 27 experimental units. The data obtained were tested using the F test at the 5% level. If the treatment has a significant effect, it will be continued with the Duncan Multiple Range Test (DMRT) further test. The results showed that pre-cooling combined with cold storage can extend the shelf life of betel fruit.
